An oldie but a goodie. Another 1920's recipe recently regaining favor amongst the well heeled drinker. We tested with both Grand Marnier and Cointreau and were amazed at how different the taste was. The Grand Marnier is smoother, mellower. The Cointreau is decidedly more 'orangey'. I prefer the Grand Marnier, but you may like the extra fruity kick with the Cointreau.
Between the Sheets
2 oz. Jean Duree VSOP Cognac
1 oz. Rondiaz White Rum
1 oz. Grand Marnier or Cointreau
1 oz. fresh squeezed lemon juice
Add ice to rocks glass til half-full or fill cocktail glass with ice.
Fill cocktail shaker with ice.
Add all ingredients to cocktail shaker and shake well, till outside of shaker is frosty.
Strain into rocks glass or empty ice from cocktail glass and strain into cocktail glass.
Serve with a twist of lemon.
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